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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Great for a chilly night, with garlic toast and a side salad. Ingredients:
4 slices bacon |
2 large russet potatoes, peeled and cubed |
2 cups kernel corn |
1/2 onion, diced |
1/4 cup shredded carrot |
1 teaspoon thyme |
1 teaspoon parsley |
1 (15 ounce) can chicken broth |
1 cup water |
1/2 cup dry white wine |
1 cup half-and-half |
3 tablespoons butter |
fresh ground black pepper |
Directions:
1. In large stockpot, cook bacon until crispy; drain. Leave a little bacon fat in the pot.
2. Add corn and onion to stockpot and cook on medium low until onion is translucent.
3. Add chicken broth, water, potatoes, thyme, parsley and carrot. Increase heat and bring to a rolling boil, stirring occasionally.
4. Remove from heat; add wine. Bring to a boil again and reduce heat to simmer.
5. Cook until potatoes are tender. Use a hand blender and pulse mixture to blend (but do not puree until smooth).
6. Add half and half and butter; stir until well blended.
7. Add bacon and pepper. Simmer on low until ready to serve.
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